Recipe: Crème brûlée with strawberries as waiters in suits

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Crème brûlée with waiters in suits!

Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, melted dark and white chocolate (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.

10. Dip strawberries in dark chocolate, then decorate with white chocolate using fingers and tooth picks. Place in refrigerator to set before placing on top of crème brulee.

Recipe: Crème Brûlée

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Ingredients:

  • 1 litre heavy cream
  • 1 vanilla bean, split and scraped
  • 1 cup vanilla sugar, divided
  • 6 large egg yolks
  • 2 litres hot water
  • strawberries, blueberries and cream (optional)

Directions:

1. Preheat the oven to 325 degrees F.

2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. Remove the vanilla bean and reserve for another use.

5. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually.

6. Pour the liquid into 6 (200 – 230 grams) ramekins. Place the ramekins into a large cake pan or roasting pan.

7. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

8. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

9. Remove the crème brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Spoon a dollop of cream onto the centre, and place a strawberry and a blueberry on top of it (optional). Allow the crème brulee to sit for at least 5 minutes before serving.

Recipe: Eggs Benedict

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Toasted English muffin topped with back bacon, poached egg and finished with freshly prepared Hollandaise sauce. Garnished with parsley.

Note: Makes 4 one-egg one-muffin servings of eggs benedict.

Ingredients:

  • 8 pieces of bacon or 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 teaspoons white or rice vinegar
  • 2 English muffins
  • Butter

Ingredients (Blender Hollandaise):

  • 10 tablespoons unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of cayenne or Tabasco

Directions:

1. Start with the bacon. Heat a large skillet on medium low heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes). Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat. (Don’t pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later).

2. While the bacon is cooking, bring a large saucepan that is two thirds filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

3. Make the blender hollandaise. To make blender hollandaise, melt 10 tablespoons of unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm, but not hot, place on or near the stovetop.

4. Poach the eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking. Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first).

5. When it comes time to remove the eggs, gently lift out with a slotted spoon. Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

6. As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

7. To assemble the eggs benedict, butter one side of an English muffin. Top with two slices of bacon. You can trim the bacon to fit the muffin if you’d like. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve at once.